Golf and Enjoyment in the Alps

Golf and Enjoyment in the Alps

The icing on a cake after a day of golf is good food. The Golf Alpin region permanently promotes and extends its knowledge of local products and brings them closer to its guests by means of 22 different gastro routes in Tyrol and Via Culinaria in the Salzburg region.   In the Golf Alpin partner hotels, ambitious chefs display their love of regional produce and simply prepared dishes for their sport-loving guests.


Alongside the many regional delicacies, the hosts at Hotel Bräurup**** in the Salzburg region magic beer to the table from their very own brewery. Those who wish to combine golf and fishing feel perfectly at home here.  The traditional hotel near the Mittersill Golf Course boasts its own fishing waters with 130 km of flowing water and 8 lakes. Naturally the fish dishes on the menu are all a regional taste sensation.


Did you know that the Salzburg region has the most award-winning chefs working in the kitchens of Austria? For instance, the Gault Millau Hotel of the year 2013, Hotel Salzburgerhof*****s in Zell am See has been offering multi-award winning fine dining for many years. Whilst making their selection from an imaginative 6 course menu, guests listen to melodic piano sounds and enthuse about award-winning wines, recommended by professional sommelier, Winzer Günther Rettenbacher. The weekly highlight: the traditional Austrian dessert buffet.


A world-class breakfast using exclusively fresh produce is on offer at the Hotel Der Seehof****, close to the Goldegg Golf Course. Any of their guests’ special dietary requirements are perfectly accommodated by its friendly staff. Restaurant Hecht has been awarded 2 toques (or chef’s caps) for the last decade. As part of its half-board package, Restaurant Hecht offers a variety of dishes on its À la Carte menu following its new kitchen concept “r120“. This essentially means that owners Sepp Schellhorn are making a contribution to their grandchildren’s future. All of the produce used in Hecht’s restaurant kitchen comes from a 120 km radius to ensure they keep their ecological footprint as low as possible. They grow their own rare vegetables, fruit and herbs in their garden. The offal menu, where you can try near-forgotten dishes like calf’s brain or tripe is complemented by the weekly vegetarian menu. For Sepp Schellhorn, having respect for animals means either eating everything or eating absolutely no meat at all.